recipe reviews for:

Rosemary Braised Lamb Shanks

“Lamb shanks that are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite roasted garlic mashed potatoes, as you need something to soak up the wonderful sauce that is created with these. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.”

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Reviewed: Apr. 9, 2007

Very good. I did, however, add 1 beef boulain cube at the end when I was reducing the sauce. I wanted a deeper flavor. There was a lot of liquid left-over and took about 45 minutes of boiling on high to get it down to the consistency I wanted. Overall, a great recipe thanks!!

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jmillan

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Apr. 7, 2007

Absolutely delicious! The lamb was flavorful and falling off the bone, and my guests asked for the recipe. I didn't have the "too much liquid" problem, either, except that my 5-qt Dutch oven was simply not big enough for all of the liquid plus the lamb shanks. I only used about 2/3s to 3/4s of what was listed. (My lamb shanks were on the large side.) I just boiled it down for about 20 minutes and it made a yummy thick sauce -- very rich. I used a zinfandel, and there was no overwhelming wine taste after the liquid was reduced. Incredible!

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WIMSEY

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 26, 2007

We loved it, great recipe for how little effort is required, you don`t need to supervise the simmering, just make sure the heat isn`t too high. Concerning people`s comments on the amount of liquid, you just have to boil the liquid at the end, and it will reduce, remember no cover at the end and boil on high. You can start off the recipe by reducing the amount of liquid, just make sure you have enough so the meat is submerged. If you are making for less people, then simmer in a smaller pot, and you won`t need as much liquid. I give 4 stars instead of 5 only because it isn`t the best lamb shanks I have had in my life but it is delicious, great served with polenta. will absolutely make again

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AMG

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Reviewed: Mar. 16, 2007

Used lamb chops and they came out wonderful. Will make again.

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Jessica

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Reviewed: Feb. 19, 2007

I prefer canned diced tomatoes rather than whole tomatoes. I also added capers and olives, as someone suggested. I let it sit in the oven for an extra hour at 325. The meat literally fell from the bone. Use a slotted spoon to get all the meat, diced tomato, carrots, celery, olives, etc... and serve with mashed potatoes or risotto. My guests were so impressed with this meal, everyone loved it. Don't worry about the extra sauce. That's what the slotted spoon is for.

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annmarie

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Reviewed: Jan. 20, 2007

Recipes such as this are the reason that I love allrecipes! This is a superb dish. The lamb is meltingly tender and flavorful and the sauce is veltety and lush. I seasoned the meat with seasoned salt, pepper and rosemary, and let it sit overnight. I also used about 1/2 of the wine called for but other than that I followed the recipe closely. Thank you for sharing this restaurant quality dish. We love it.

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DEEVA1

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 14, 2007

This was delicious--the perfect comfort food. I used 3 good sized shanks, about 1.4 lbs. each. Also added some chopped celery and put the pot in the oven for 2 hours at 325. Afterwards, I discarded the vegetables, removed the shanks and reduced the sauce by about half on the stovetop for about 1 hour. Served with a creamy baked orzo--sublime dish!

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Cook from Upstate NY

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Reviewed: Jan. 8, 2007

This was my first time cooking lamb and only my second time eating it. It was delicious. It was incredibly easy as well. I followed another reviewers advice about not being shy about turning the high heat up in the last 20 mins to reduce the sauce. Delicious. I didn't have stewed tomatoes so I used some roasted garlic pasta sauce and it was great. Highly recommend it.

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MISTYZ23

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Reviewed: Jan. 4, 2007

Fantastic. This is one of the best things I have ever cooked. Really nice.

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CALBERSHARDT

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 29, 2006

As I read the other reviews, I was certain that those who said they had too much sauce left over might have needed to cook the sauce down until it became a ragu of veggies. In my mind's eye, I knew the final product I wanted and went for that. For my taste, the wine needs to cook down and mellow completely. In my opinion, if the sauce is watery and has a red wine color, it has not been reduced enough by simmering. I made this recipe exactly as written. Cooking time was 3.5 hours to get the stew-like consistency of the sauce and vegetables. I used white rice as the accompaniment. Excellent.

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rapidwoman

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Reviewed: Nov. 22, 2006

Great recipe! It was simple to make and my family loved it. I made a few small changes but basically kept the recipe the same. I used crushed tomatoes instead of the whole tomatoes. In addition I used about a cup and a half of cooking wine instead of a bottle of wine. I will be making this again!

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Gennie

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 19, 2006

This was very good, but I only gave it four stars as the other reviewers are right, there's way too much sauce. I cut back by 1/2 on the broth and wine, and used 8 large lamb shanks, and there was still too much. I added mushrooms and lots more carrots to the sauce mix and simmered it on the stove top until it had reduced, and added a roux to thicken it. I baked the lamb and sauce mix in a moderate oven for 4 hours, covered with foil, and the lamb was incredibly tender and delicious. Served it with mashed potatoes.

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MBUTTLER

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Bellevue, Washington, USA

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Reviewed: Nov. 16, 2006

This is so good. Lamb is the bomb.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 15, 2006

My hubby has been begging me for Lamb since before we were married (over 6 yrs now). I have never cared for it. This recipe was AWESOME!! He practically licked his plate clean. He did say that it no longer had the "gamey" taste of lamb (probably why I liked it!!), but he loved it just the same. I did improvise with what I had on hand (veg. broth, diced can tomato). . but followed the recipe fairly to the letter . . the sauce thickened up just great and served as the perfect gravy for my smashed potatoes!! THANK YOU!!!!

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Jamieglmr

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Reviewed: Oct. 9, 2006

Although I have cooked a lot of lamb, I had never tried lamb shanks before. This recipe was wonderful! The only changes I made was using diced tomatoes with garlic and herbs and didn't use as much wine as stated. There was plenty of broth and it was fantastic with the garlic mashed potatoes. I know I will serve this again. Thank you!

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TontoC

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Reviewed: Oct. 5, 2006

The yummiest lamb shanks I've had! They were great with garlic mashed potatoes.

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Reviewer:

Lynn

Cooking Level: Intermediate

Home Town: Bryn Mawr, Pennsylvania, USA

Living In: Tacoma, Washington, USA

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Reviewed: Sep. 30, 2006

Absolutely delicious. Like some others, I added wine. Really easy, really good.

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Dawnhc

Cooking Level: Intermediate

Home Town: Sherman Oaks, California, USA

Living In: Valencia, California, USA

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Reviewed: Jun. 25, 2006

This was a wonderful dinner! To those who say there was too much liquid...be patient and REDUCE the sauce. Thanks for a great recipe.

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Reviewer:

Maureen MacK

Cooking Level: Expert

Living In: Medfield, Massachusetts, USA

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Reviewed: Jun. 7, 2006

Pretty good, too much liquid left over though and next time I will not use the whole bottle of wine, in this case it was too much of a good thing and left my meat with a bit too much tang.

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dreamjes

Cooking Level: Intermediate

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Reviewed: May 4, 2006

It's hard to find good lamb recipes and this one was easy to make. It tasted good but wasn't quite the "wow" I was looking. Could have been because they were out of lamb shanks and I had to get a different cut of lamb. Still good though.

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